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One-Pan Crispy Chicken and Chickpeas – An Easy, Flavorful Dinner

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Crispy, golden chicken thighs roast over garlicky chickpeas in one skillet, then get finished with tender spinach and a bright squeeze of lemon. This easy, flavorful one-pan dinner is hearty, satisfying, and perfect for busy weeknights.

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 1 ¾ pounds)
  • Kosher salt and black pepper, to taste
  • 2 teaspoons olive oil, plus more as needed
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 large garlic cloves, thinly sliced
  • 4 packed cups baby spinach (or 1 5-ounce package)
  • 1 large lemon, halved
  • Yogurt, optional, for serving
  • Hot sauce, optional, for serving

Instructions

  1. Preheat the oven to 400°F (200°C) with a rack positioned in the center.
  2. Pat the chicken thighs dry with paper towels and season generously on both sides with kosher salt and black pepper.
  3. Heat 2 teaspoons of olive oil in a large oven-safe cast-iron skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 4 to 5 minutes, until the skin is lightly golden and beginning to crisp. Flip the chicken and cook for another 2 minutes. Transfer to a plate.
  4. Add the rinsed and drained chickpeas and sliced garlic to the same skillet. Stir to coat them in the rendered chicken fat and pan juices. If the skillet looks dry, add a small drizzle of olive oil. Season with salt and pepper.
  5. Arrange the chicken thighs skin-side up over the chickpeas in a single layer. Transfer the skillet to the preheated oven and roast for approximately 30 minutes, until the chicken skin is deeply golden and crispy and the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
  6. Carefully remove the skillet from the oven and transfer the chicken to a clean plate. Place the skillet over medium heat on the stovetop.
  7. Add the baby spinach to the chickpeas one handful at a time, stirring gently until each addition wilts before adding more. Cook just until all the spinach is tender.
  8. Return the crispy chicken thighs to the skillet. Squeeze one lemon half over the chicken, chickpeas, and spinach. Cut the remaining lemon half into 4 wedges.
  9. Serve immediately with the lemon wedges on the side. Add a dollop of yogurt and a drizzle of hot sauce, if desired.

Notes

  • For extra-crispy skin, thoroughly pat the chicken dry before searing and avoid moving it during the first few minutes of cooking.
  • Use a large oven-safe skillet, preferably cast iron, to achieve evenly browned chicken and flavorful chickpeas.
  • Drain and rinse canned chickpeas thoroughly to remove excess sodium and improve their texture.
  • If the skillet becomes too dry while cooking the chickpeas, add a small amount of olive oil to prevent the garlic from burning.
  • Chicken is safely cooked when its internal temperature reaches 165°F (74°C) at the thickest part without touching the bone.
  • Fresh kale or Swiss chard can replace the baby spinach, although these greens may require a few additional minutes to soften.
  • For a dairy-free meal, omit the optional yogurt or substitute a plain dairy-free yogurt.
  • Serve with plain Greek yogurt, hot sauce, or additional fresh lemon juice for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F (175°C) oven until thoroughly heated to help restore the chicken skin’s crispness.
  • Nutrition estimates are per serving and exclude optional yogurt, hot sauce, and additional olive oil.

Nutrition

Find it online: https://yumfamilyrecipes.com/one-pan-crispy-chicken-and-chickpeas-an-easy-flavorful-dinner/